| Wedge |
$8.00 |
Crisp iceberg, with creamy bleu diced tomatoes, bacon, cucumbers and beets |
| Chopped Salad |
$7.00 |
Field greens, feta, tomatoes, red onion, cucumber and red wine vinaigrette |
| Grilled Mediterranean Vegetables |
$9.00 |
Hazelnut encrusted goat cheese, grilled vegetable and field greens tossed with lemon-thyme dressing |
| Citrus and Crab Salad |
$10.00 |
Ruby red grapefruit, baby spinach, red onion and crabmeat with avocado vinaigrette |
| Ahi, Strawberry and Asparagus |
$11.00 |
Sashimi Ahi tuna, field greens, valencia oranges tossed with champagne strawberry vinaigrette |
| Grilled Pear Salad |
$8.00 |
Pears, candied walnuts, arugula and bleu cheese tossed with shallot-vinaigrette |
| Classic Caesar Salad |
$8.00 |
Romaine lettuce, caesar dressing and shaved parmesan cheese |
| House Salad |
$6.00 |
With shallot Vinaigrette, Add chicken to any salad $5.00, Add salmon to any salad $7.00, Add shrimp to any salad $8.00 |
| Tusca Garlic Bread |
$4.00 |
|
| Gravlax |
$9.00 |
House cured salmon, accompanied with shallot cream cheese, capers dill creme fraiche and crostini |
| Sesame Encrusted Tuna |
$12.00 |
Accompanied with wasabi soy, pickled ginger and seaweed salad |
| Tzatziki |
$6.00 |
Cucumber, yogurt and mint dip served with pita |
| Humnus |
$8.00 |
Traditional Hummus with chick peas, tahini lemon and garlic |
| Mediterranean Olives |
$5.00 |
Marinated in rosemary, garlic and orange zest |
| Cheese Plate |
$12.00 |
Assorted cheeses chosen by Chef daily, served with fresh local honeycomb and house made nut bread |
| Proscuitto Wrapped Asparagus |
$8.00 |
Drizzled with roasted tomato vinaigrette |
| Stuffed Roasted Pepper |
$8.00 |
Filled with proscuitto, basil, mozzarella and oregano bread crumbs |
| Tapenade |
$6.00 |
An assortment of three tapenades: roasted eggplant and tomato, kalamata and pecholine olive tapenades served with crostini |
| Margherita Pizza |
$10.00 |
Mozzarella basil, and marzano tomato sauce |
| Firenza Pizza |
$12.00 |
Goat cheese, mozzarella, caramelized onions, mushrooms and roasted grape tomatoes |
| Carne |
$12.00 |
Hot sausage, pepperoni and bacon with cheddar provolone and mozzarella cheeses |
| Grilled Vegetable Pizza |
$12.00 |
On wheat dough with marinara and fontina |
| Sausage Peppers and Onions Pizza |
$12.00 |
|
| Roasted Fennel and Bacon |
$12.00 |
Caramelized onion, gruyere and benchamel |
| Eggs in Purgatory Pizza |
$15.00 |
Hot sausage, mozzarella, and eggs |
| Tuscan White |
$11.00 |
Traditional white pizza with tomatoes Add grilled chicken $15.00 |
| Curry Kafta Flatbread |
$12.00 |
Lamb, curry and spicy cardamom yogurt |
| Greek Lamb Flatbread |
$13.00 |
Feta, olives, pepperoncini, and tzatziki |
| Thai Crab and Corn Fritters |
$8.00 |
With saffron creme fraiche |
| Sichuan Style Beef Skewers |
$8.00 |
With stir fried vegetables and rice Spicy or mild |
| Stuffed Grape Leaves |
$8.00 |
Lamb and rice |
| Fried Artichokes |
$8.00 |
Roman Artichokes dusted in rosemary flour, served with garlic aioli |
| Fried Calamari |
$8.00 |
Roasted garlic and tomato remoulade |
| White Cannellini Beans and Escarole Greens |
$8.00 |
Proscuitto and cannellini beans |
| Dim Sun |
$8.00 |
Shrimp dumplings and vegetables in a light miso broth |
| Meatballs |
$8.00 |
Garlic cream and mushrooms demi |
| Stuffed Hot Banana Peppers |
$9.00 |
Bolognese blend, mozzarella and marinara |
| Kafta |
$10.00 |
Ground lamb, herbs and tzatziki |
| P.E.I. Mussels |
$11.00 |
In a tomato shallot saffron broth |
| Shrimp Bruschotta |
$10.00 |
Shrimp, peas, tomatoes in a chardonnay sauce served over roasted ciabatta |
| Wild Mushrooms Risotto |
$9.00 |
Classic risotto with wild mushrooms demi |
| Corn and Lobster Risotto |
$10.00 |
Finished with parmesan |
| Bing Cherry and Poblano |
$12.00 |
Grilled chicken, bing cherry reduction, poblano creme and a dab of potatoes |
| Scallop Trio |
$14.00 |
Seared with apricot raspberry syrup, arugula pesto and sweet onion marmalade |
| Scallop and Reggiano |
$15.00 |
Seared with braised swiss chard, golden beets, toasted pine nuts in a light parmesan broth |
| Grilled Salmon |
$14.00 |
Served with lobster mashed potatoes and basil beurre blanc |
| Grilled Jerk Mahi and Sweet Shrimp |
$14.00 |
With mango red pepper salad |
| Crispy Salmon |
$13.00 |
Seared salmon, with wasabi pea mash and soy ginger glaze |
| Chicken Scarpiello |
$12.00 |
Red peppers, onions and sweet sausage |
| Sweet Fennel and Chicken Braciole |
$11.00 |
Chicken breast filled with sweet fennel, tomatoes, asparagus and pecorino, finished with garlic cream sauce |
| Rosemary Lamb Chops |
$15.00 |
Grilled Loin Chops with dijon jus and chive potatoes |
| Flat Iron |
$14.00 |
Grilled flat iron with smashed potatoes and rosemary bleu cheese cream |
| Angel Hair |
$13.00 |
With Shrimp and Lobster Baby spinach, chardonnay, garlic and butter |
| Rigatoni Bolognese |
$10.00 |
Roasted meats tossed in cream sauce |
| Braised Short Rib |
$17.00 |
With natural demi and mashed potatoes |
| Grilled New York Strip |
$23.00 |
10 oz center cut with baked potato, chef's vegetable and pinot noir reduction |
| Pan Fried Eastern Shore Crab Cakes |
$24.00 |
Twin jumbo lump cakes, caper chive aioli, baked potato and chef's vegetable |
| Grilled North Atlantic Swordfish |
$19.00 |
Mango cucumber salad and ginger scallion butter |
| Seared Pork Flat Iron |
$16.00 |
Glazed with pineapple habencro "syrup" and sweet potato polenta |
| Primavera Pasta |
$15.00 |
Julienne vegetables tossed with fresh herbs and chardonnay, served over angel hair |
